Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 cans condensed cream of chicken soup 

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

Additional Ingredients to make it fancy:

1 tsp Worchestire sauce

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in theworchestire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. 

Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves
2 teaspoons curry powder (I used more)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder (I used more)
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Homemade Chicken and Noodles

     whole Cut Up Fryer Chicken

    2 whole Carrots, Diced

    2 stalks Celery, Diced

    1/2 whole Medium Onion, Diced (optional)

    1 teaspoon Salt

    1/2 teaspoon Turmeric

    1/4 teaspoon White Pepper (more To Taste)

    1/4 teaspoon Ground Thyme

    2 teaspoons Parsley Flakes

    16 ounces, weight Frozen "homemade" Egg Noodles

    3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Found Here

Greek Marinated Chicken

Ingredients

• 1 cup plain yogurt
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ Tbsp dried oregano
• 1 medium lemon
• ½ tsp salt
• freshly cracked pepper
• ¼ bunch fresh parsley
• 3½ to 4 lbs chicken pieces

Instructions

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Notes

This recipe is extra garlicky. If you're not into heavy garlic, try starting with two cloves instead of four.

Found Here

Crockpot Chicken Tacos

2 T Homemade Taco Seasoning
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz jar Salsa*

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4  hours or on low for 6 hours. When done, the chicken should shred easily when stirred with a fork.

Found Here

Sauteed Chicken Breast

Since finding this recipe I no longer bake or boil any of my chicken for recipes. I cook it like this and it has transformed all of my dishes! This is how chicken should taste.

What you'll need

• 2 pounds boneless, skinless chicken breasts
• 1 pinch kosher salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
• 1 handful fresh chopped parsley

Helpful Tip: -Thick breasts take too long to cook, and the middle insists on remaining bland. Use very small chicken breasts, cut each one in half to make 2 skinnier breasts, or pound them using a meat tenderizer. -In a non-stick pan, the chicken may be disinclined to brown correctly, and the brown is where the flavor is here. Try to use a non-non-stick pan. -Don't be afraid of heat. You want to brown the chicken very well, and you want to do this before the inside turns to quilt batting. The chicken will seem, at first, like it's sticking, but once it's properly browned it will loosen itself as if by magic. -Slice each breast up crosswise before serving: this allows the sauce to get inside, making it more appealing to eat.

How to make it

1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.
2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it.
5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan.
6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.

Crock Pot Roasted Whole Chicken

This has become a favorite way for me to make a whole chicken. It cooks up so nice with little effort.

• 1 whole roasting chicken
• 1 small white onion
• 4 peeled whole garlic cloves
• 3 ribs of celery, cut into large pieces
• 3 large carrots, peeled, cut into large pieces
• 2 tbsp olive oil
• salt and pepper to taste and your favorite herbs

Wash the chicken thoroughly, not forgetting to wash the inside too.(Pat dry with a paper towel. The chicken will not brown if it isn't dried first) Salt the cavity of the chicken, and pepper it if you want to. Place the chicken into the crockpot breast side up. Insert into the cavity the onion, celery, and carrot. Drop garlic cloves on sides of chicken. Take the olive oil and rub it all over the outside of the chicken. Pour in chicken stock. Salt and pepper to taste. Cook on low for 8-10 hours.

The chicken will be savory and tender, and if you want you can use the leftover juices to make gravy. Just pour it into a saucepan, add a roux, bring to a boil, and YUM! Gravy.

For a Mexican Flavor to use in soft tacos omit carrots, celery, salt and pepper, and add your favorite taco season and squeez half of a fresh lime over the top. 

For Cajun Flavor omit carrots and s & p and add Tony's Cajun seasoning.

Found via Pintrest Here

Herb Crusted Chicken in Basil Cream Sauce

 I have also made this with saute chicken breast served over fettuccine.

Ingredients:

• 2 Boneless Skinless Chicken Breasts, pounded thin
• 1/4 cup milk
• 1/2 cup Garlic & Herb Bread Crumbs
• 1 teaspoon freeze dried chives
• 3 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup Chicken Broth
• 1/4 can of Italian diced tomatoes, drained and finely chopped
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese blend
• 2 Tablespoons freeze dried (or fresh) basil
• dash of fresh ground black pepper

Directions: 

• Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
• Place milk in a separate shallow bowl.
• In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
• Dip the chicken in the milk, then coat with crumb mixture.
• Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm (Or spray both sides of coated chicken with cooking spray and bake in the oven at 400 for 20-25 min.)
• In the same skillet, add garlic and saute for approximately 1 minute. 
• Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
• Stir in cream and tomatoes; bring to a boil and stir for one minute.
• Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
• Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta. 

Found via Pintrest Here
 

Loaded Chicken or Tuna Salad

Oh, my goodness! This brought Chicken Salad to a whole new level for me. Things I did differently: I baked 2 boneless-skinless chicken breast in the oven at 400 for about 20 min.  along with the whole red pepper. When you remove the pepper from the oven it skin easily peels away. I served it on

Ingredients:

2 to 3 cups shredded chicken or 4 cans of white albacore tuna, drained
2 green onions, both the light and dark green parts, sliced
1 red bell pepper, roasted, peeled, seeded and diced
1 small carrot peeled and grated or shredded (steam carrots about 1 to 2 minutes, for more flavor)
2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced, LIKE THIS

1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
Garlic Greek Yogurt Ranch Mayo (recipe follows)
 kosher salt and fresh ground black pepper, if needed.

DIRECTIONS:

1. Combine the first 7 ingredients in a large bowl.  Mix in as much of the Greek Yogurt ranch mayo as you desire.

2.  The Secret – Cover the bowl with plastic wrap and refrigerate for at least 2 hours

3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread then layering boston or butter lettuce and tomato.

Greek Yogurt Garlic Ranch “Mayo” (Double or add add another half of this recipe for more ‘mayo’)
Adapted from this recipe
Makes about 1 cup
2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
1/4 cup chopped. fresh parsley
2 tablespoons chopped, fresh chives
1 tablespoon chopped, fresh dill weed
1 garlic clove chopped and smashed into a paste with a pinch of kosher salt, LIKE THIS
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder*) You can omit all the buttermilk, if you like. It’s great without it too, since yogurt is already tangy.  If using all mayo, you need to use it.
salt and pepper to taste
* You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets.  If not, you can order it online.

DIRECTIONS:

 In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency.  I like it thick, like, well..mayo.  Season to taste with salt and pepper.  Wrap  and refrigerate for several hours before adding it to salad, if you have the time.  Even more flavor!

Found via Pintrest Here

Oven Roasted Chicken Thighs

This is my "go to recipe" when I need to take a meal to someone. It is fast, makes a lot, and frugal! 

Ingredients:

1 package chicken thighs
1/2 c any mustard (I use spicy brown)
1/4 c maple syrup
1 T vinegar
1 T rosemary

Instructions:

Line a 9x13 pan with foil. Marinate Chicken in mustard, syrup, & vinegar mixture for 30-24 hrs. Place chicken along with marinate in the foil lined pan. Bake at 450 for 40  min. 

Bang Bang Shrimp

Ingredients:

• 2 1/2 tbsp light mayonnaise
• 2 tbsp scallions or green onions, chopped fine
• 1 1/2 tbsp Thai Sweet Chili Sauce
• 1/2 tsp Sriracha (or to taste)
• 40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
• 2 c flour
• 2 eggs
• 1/2 c milk
• coconut oil or canola oil for frying

Directions:

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.Toss shrimp in flour, then in milk egg mixture, then toss again with flour. Deep fry battered shrimp in oil until lightly browned and pink. Toss with sauce and serve. 

Chicken Enchiladas with Red Chile Sauce

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medim cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Cashew Chicken

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1 ½ c fresh broccoli, chopped

1 c mushrooms, sliced

1 c red pepper, chopped

1/2 cup all purpose flour
1 tsp black pepper
2 Tbsp canola oil
1/2 cup soy sauce
4 Tbsp rice wine vinegar
4 Tbsp ketchup
2 Tbsp brown sugar
2 garlic clove, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes
1 cup cashews

Directions:
 

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
Remove Chicken, set aside.

Add veggies to skillet and stir fry until tender.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl.

Add chicken to skillet with veggies and pour sauce over all. Cook on LOW several minutes until heated through. Add cashews and stir.

Serve over rice.

Makes 4-6 servings.

adapted from http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html

Asian Chicken

1 cup pineapple juice

1/2 cup packed brown sugar

1/3 cup light soy sauce

2 pounds chicken breast tenderloins.

Cook in crock pot on low 6-8 hrs and they should just fall apart.

This is so good served with Veggie Fried Rice.

Kuku Paka- Kenyan Chicken Cocunut Curry

This was wonderful!
This simple dish, sometimes called kuku na nazi, is a fabulous coconut curry from the East African coast. It is a perfect illustration of how African, Arab and Indian influences meld in the coastal region.

This recipe was found on the website below

http://www.whats4eats.com/africa/kenya-cuisine 

Ingredients

·        Chicken, cut into pieces -- 3 pounds

·        Onion, chopped -- 1

·        Hot chile peppers, chopped -- 2 or 3

·        Ginger, peeled and chopped -- 2 tablespoons

·        Garlic, chopped -- 2 tablespoons

·        Oil or ghee -- 1/4 cup

·        Curry powder -- 1 tablespoon

·        Cumin seeds -- 2 teaspoons

·        Chopped tomatoes or tomato sauce -- 2 cups

·        Coconut milk -- 2 cups, or 1 (15-ounce) can

·        Salt and pepper -- to taste

·        Cilantro, chopped -- 1/2 cup

       

Method

1.     Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.

2.     Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down.

3.     Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.

4.     Stir in the cilantro, adjust seasoning with salt and pepper and serve with with rice or chapatti.

Kuku Paka Variations

·        For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.

·        Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.

·        Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.

·        Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.

Dijon Chicken Marinade

1/3 cup Dijon mustard
2 T apple cider vinegar
2 T honey
1T lemon juice
1 tsp dried thyme
1 tsp smoked paprika
1 tsp black pepper
1/2 tsp salt

Combine mustard, vinegar, and honey in a small bowl and whisk until smooth. Add spices and stir. Prepare chicken breasts and place in a large plastic storage bag. Pour marinade over the chicken, close bag and shake bag gently and squeeze to evenly coat chicken. Refrigerate one hour. Preheat grill, oil lightly and add chicken over medium heat. Cook 5-6 minutes and turn (if chicken sticks, give it another minute or so), cook about 5 minutes more until cooked through. Transfer to a plate and cover with foil for about 10 minutes to allow juices to redistribute.

Chicken Pot Pie

1 pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups of cubed chicken
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas – I used frozen mixed vegetables and omitted the carrots
Fresh thyme, chopped
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, chicken and celery, and cook until chicken is no longer pink.

Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. Add mixed vegetables at this point.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it’s about 1 inch larger than the pan you’re using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.
Tip: We double the recipe for our family of four. Use a use a 9x13 and two pie crusts. Also add only 2 c broth and 2 c cream. If mixture is too thick add more broth as needed.

Recipe given to be by Callie Granderson via PioneerWoman.com